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Pine Forest Bundt® Pan

Pine Forest Bundt® Pan

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Chocolate Gingerbread Bundt® Cake

2.7 based on 3 reviews

PREP: 10 MINUTES

COOK: 50 MINUTES

SERVINGS: 10 - 12 SERVINGS

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This chocolate ginderbread Bundt® cake is the perfect festive treat for the holidays, baked beautifully in our Pine Forest Bundt® Pan. Packed with rich flavor and a dusting of powdered sugar makes this cake an amazing center piece for your holiday dessert table!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp espresso powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • Optional: 1/4 tsp black pepper
  • 1 cup dark brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 3 eggs
  • 1/2 cup molasses (not Blackstrap)
  • 1 tsp ginger puree (or substitute equal amount of grated fresh ginger)

Directions

Preheat oven to 350°F. Prepare Pine Forest Bundt with baking spray containing flour and use pastry brush to evenly coat the details of the pan.

Combine flour, cocoa powder, spices, salt, espresso powder, baking powder and baking soda in a medium bowl and set aside. In the bowl of a stand mixer, cream together brown sugar, butter and oil on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add molasses and ginger puree. On low speed, add flour mixture, a little at a time, until fully incorporated. Pour batter into pan and Tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 50-55 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving.

Read Recipe Reviews

    So we made this recipe and I am very confused. The flavor was spot on, but the cake texture did not turn out the way it was supposed to. The cake batter looked and acted more like brownie batter, and once it was cooked it was very dry and dense. I checked it twice, then had my husband check it because it just seemed like there was some liquid missing. I so wish the texture turned out cause the flavor was awesome!

    I loved the flavors in this cake and the presentation was beautiful. My problem was that the cake was very dry, and it is done at least 10 minutes before stated in the recipe. Adding some sour cream to the batter has helped create a moister end product for me.

    I made this recipe according to the instructions that came with the pan, even though I was troubled that there was no baking powder/soda listed. The taste was great; the cake could have been used as a doorstop. I would add both these ingredients next time I make it.

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Product Used In This Recipe

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Pine Forest Bundt® Pan

Pine Forest Bundt® Pan

SEE PRODUCT